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Buttermilk Biscuits

Add just a few ingredients to our simple premade mix, and fluffy biscuits are only a few minutes away!
Buttermilk Biscuit Mix (used to make biscuits)-We love biscuits any day of the week, and this pantry-staple mix cuts down the time it takes to whip up a batch.
Servings 6 Biscuits

Ingredients

Biscuits – makes 5-6

  • 3 cups Buttermilk Biscuit Mix mix recipe follows
  • ¾ cup cold unsalted butter cubed
  • 10 tablespoons cold water
  • Heavy whipping cream for brushing

Buttermilk Biscuit Mix

  • 1 5-pound bag all-purpose flour (19 to 20 cups)
  • 3¾ cups buttermilk blend powder*
  • ⅔ cup baking powder
  • ½ cup sugar
  • 2 tablespoons kosher salt
  • 3 teaspoons baking soda

Instructions

Biscuits

  • Line a baking sheet with parchment paper.
  • In a large bowl, place Buttermilk Biscuit Mix. Using a pastry blender, cut in cold butter until mixture is crumbly. Stir in 10 tablespoons water just until combined.
  • Turn out dough onto a heavily floured surface, and gently knead 4 to 6 times. Pat or roll dough to 1-inch thickness. Using a 2½-inch round cutter dipped in flour, cut dough without twisting cutter, rerolling scraps once. Place biscuits 2 inches apart on prepared pan. Refrigerate for 30 minutes.
  • Preheat oven to 425°.
  • Brush biscuits with cream.
  • Bake in top third of oven (about 4 inches from heat source) until golden brown and a wooden pick inserted in center comes out clean, about 15 minutes. Serve immediately.

Buttermilk Biscuit Mix (used to make biscuits above) Yields: About 25 cups

  • In a very large bowl, whisk together all ingredients until combined. Store in airtight containers in a cool, dry place for up to 6 months.